The sweet taste of maple and tangy flavour of apple interplay to create a pleasant surprise. Your guests will rave!
|MAPLE BRINED TURKEY:|
|8||quarts (8 L) Water|
|1 ½ cups||(375 mL) Kosher salt|
|1 ½ cups||(375 mL) Maple syrup|
|1||Bunch fresh thyme|
|5||Sprigs fresh rosemary|
|6||Cloves garlic, peeled and crushed|
|3 tbsp||(45 mL) Peppercorns|
|1 10-12 lb||(4.5-5.5 kg) Maple Leaf Prime® Whole – Canada A – Young Turkey|
|APPLE ONION GRAVY:|
|3||Macintosh apples, peeled, cored and cut into quarters|
|2||Large onions, peeled and cut into quarters|
|2||Carrots, roughly chopped|
|2||Stalks celery, roughly chopped|
|2 tbsp||(30 mL) Olive oil|
|? cup||(80 mL) Flour|
|4 cups||(2 L) Chicken broth, divided|
MAPLE BRINED TURKEY:
COMBINE all of the ingredients except for the turkey in a large stockpot. Bring to a boil and stir until the salt has dissolved. Cool completely.
REMOVE the giblets from inside the turkey. Place the turkey in a large plastic bucket or cooler. Pour the cooled brine over the turkey and submerge the turkey in the brine. Refrigerate for twelve hours.
PREHEAT oven to 350°F (180°C). PLACE apples, onions, carrots and celery in a large roasting pan. Season with salt and pepper and toss with oil.
REMOVE the turkey from the brine and rinse thoroughly with cool water. Pat dry and place on top of the seasoned apple and vegetable mixture. Season the turkey with salt and pepper inside and out. Stuff the rosemary and thyme inside the cavity of the turkey. Cover with aluminum foil or a lid and roast for 2 ½ hours, basting every hour. Remove the foil or lid and continue to roast for an additional 1-1 ½ hours, basting every half hour. Roast until the internal temperature of the turkey reaches 185°F (85°C). Use a meat thermometer inserted into the thickest part of the thigh. Remove the turkey from the pan and transfer to a platter. Tent with aluminum foil and allow to rest for 20-30 minutes before carving.
APPLE ONION GRAVY:
MASH the apple and vegetables in the pan with the pan drippings using a potato masher. Scrape up all the bits and transfer to a medium saucepan. Set over medium-high heat. Whisk ¾ cup (175 mL) of the chicken broth with flour until no lumps appear. Slowly whisk flour mixture into the saucepan to combine. Gradually add remaining chicken broth. Bring to a boil then reduce heat to low and simmer for 5-10 minutes or until thickened. Strain gravy through a mesh strainer into a gravy boat to serve.
CARVE the turkey and serve with apple and onion gravy.
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